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Blueberry Pie  

A basic, yet damn good blueberry pie.

Cal: 425 Fat: 21g Carbs: 58g Protein: 4g Fiber: 3g
More Nutrition...

Original recipe serves 8

Ingredients (serves 16)

½ 2x 3x Reset

  • 1 1/2 cups sugar
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 10 tablespoons water
  • 8 cups blueberries
  • 2 tablespoons lemon juice
  • 4 tablespoons butter
  • 4 2/3 cups all-purpose flour
  • 1.332 cups vegetable shortening
  • In My Kitchen

  • Directions

     Prep: 20 min | Cook: 45 min | Ready in: 1 hr 5 min
    1. Preheat oven to 425 degrees F.
    2. Cut shortening into 2 cups flour and salt until particles are the size of small peas.
    3. Sprinkle in water 1 tbsp at a time until flour is moistened.
    4. Split dough into 2 balls of equal size, and roll each one out on a lightly floured board to make the top and bottom crust.
    5. Place one crust into 9 inch pie pan. Mix sugar, 1/3 cup flour and cinnamon.
    6. Stir in berries to coat. Pour filling into the pan lined with the bottom crust.
    7. Sprinke on lemon juice and dot with butter. Cover with top crust.
    8. Cut 4 slits on top and seal. Bake at 425 degrees F for 35 to 45 minutes.
    9. To prevent burning, cover sides with foil. Remove foil for last 12 minutes of baking.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    21.2
    --
    19.2
    11.4
    31.6
    2.5
    8.7
    12.2


    Calories: 424.6
    Total Sugars: 26.3g
    Carb.: 57.6g
    Fiber: 2.8g
    Total Fats: 20.5g
    Cholesterol: 7.6mg
    Protein: 4.4g
    Sodium: 293.7mg

    *Data provided by USDA

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